I love fresh croutons on a salad. The problem is though that usually only happens in a restaurant. I like to make a loaf of bread just for this but, you can buy a loaf of french or fresh-baked store bread. After it is made you can freeze these and use them straight out of the freezer into your salad.
- 1 loaf of bread approximately thick cut pieces cubed
- 1 stick of butter (for lighter use ICBINB)
- 1 tsp garlic minced
- 1/2 tsp dried parsley
Preheat oven to 350 degrees F (175 degrees C). In a large stock pot, melt butter over medium heat. Stir in garlic; cook and stir until garlic is fragrant about one minute. Be sure not to brown garlic and butter. Add parsley then bread cubes. Fold bread into butter until fully coated. Spread on ungreased baking sheet. Bake for 15 minutes.
This is an eyeballing it recipe. I say that because this is just one of those things I make and I don’t use measuring devices. So feel free to tweek the numbers a little.
I love little lamb chops. They are just so yummy adorable yet have huge flavor. For this recipe I love to use fresh herbs but it is not at all necessary. When you using dried herbs reduce your amount. My rule of thumb is a tablespoon of fresh = a teaspoon of dried.
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh basil
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 lamb chops
Mix this into a paste and rub on top and bottom of meat. Let the meat rest for about 40 min in refrigerator to absorb flavors. Remove from refrigerator and let chops warm to room temperature.Pre heat oven to 400 degrees. Heat a grill pan over high heat, add the chops and sear both sides for about 2 minutes. Put chops in oven 3 minutes for medium-rare and 3 1/2 minutes for medium.
- 16oz. frozen spinach
- 8 oz. Neufchâtel cheese or cream cheese
- 1 teaspoon nutmeg
- salt and pepper
Mix frozen spinach and half of cheese in 8 oz. sauce pan over medium heat. Once cheese has fully melted add nutmeg and salt and pepper to taste. Let spinach heat for about 10 min once blended or until completely warm stirring occasionally.
For an added side I sautéed some mushrooms and added naan bread.
Yep you heard right Hammed Ribs. These ribs taste like ham and that’s what makes them so special.
- 3 to 4lbs of country style cut ribs
- 1 tbs coarse Kosher salt
- 8 whole cloves
- 3 bay leaves
- 1/4 cup curing salt (I use Tender Quick)
- 1 1/2 cups hot water
- 1 1/2 cups of cold water
- 1 cup of brown sugar
I took most of this recipe from another recipe by smoking guru Steven Raichlen’s but I find it a little to salty so I cut it down from to 1 tablespoon it might be because the first and second time I did not have enough honey. Though after smoking it did taste a lot like bacon this is in hind site though.
* There are many different types of curing salts you might have to look up yours for the correct measure